Since I discovered how limiting it was to think of breakfast as just a simple cup of milk with cookies, I’ve opened myself up to a world of genuine and nutritious alternative possibilities that I can no longer do without! I love to pay attention to my breakfasts, certainly spending a few more minutes of my time than before, but knowing that both my health and taste buds benefit from this investment! So, I choose to treat myself a bit more, especially on weekends, like making the legendary American pancakes! Now there’s no Sunday without this irresistible stack of pancakes that, in a fit, version, I’ve enriched with flavor thanks to the hazelnut flour and homemade hazelnut milk! Making these pancakes for the whole family means getting a full dose of vitamins, minerals, proteins, essential fatty acids, and antioxidants! Does that seem little to you? Then know that hazelnuts, like all nuts, also contain many fibers, making them a low-glycemic-index fruit. In short, they are a boon for those who want to enjoy a healthy and tasty dessert without too much guilt. Hazelnut pancakes are made quite quickly and easily, with just a bowl and a hand whisk needed to mix all the ingredients and cook them in a pan. You can serve them with fresh seasonal fruit, agave syrup, or simply a sprinkle of powdered sugar. I wanted to make them even more tempting with a drizzle of white hazelnut cream and a handful of toasted hazelnuts, an irresistible temptation! The variations can still be endless! Try them as a snack too, and you’ll fall in love with them!
Below, I’ll leave you with other fit recipes that I’ve experimented with for you and that you can bring to your table every morning based on your tastes and needs:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 16 medium pancakes
- Cooking methods: Stove
- Cuisine: American
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it will cost you nothing extra!
- 3/4 cup hazelnut flour
- 2/3 cup type 1 flour
- 3/4 cup hazelnut milk
- 1 egg
- 2 tbsps agave syrup (or acacia honey)
- 1 tsp baking powder
- 2 tbsps hazelnut cream (white)
- A few whole peeled hazelnuts
Tools
- 1 Hand whisk
- 1 Bowl
- 1 Small bowl
- 1 Sieve
- 1 Paper towel
- 1 Ladle
- 1 Crepe pan
- 1 Spatula
Steps
In a bowl, beat the egg together with the agave syrup using a hand whisk.
Add the hazelnut milk gradually. To make it at home, follow the steps I leave in the recipe above in the description or click HERE.
In another bowl, sift and combine the two flours, namely type 1 and hazelnut.
Add the sifted baking powder and mix.
Combine the dry ingredients with the liquid ones and work vigorously with the whisk.
You should obtain a smooth, homogeneous batter without lumps.
With the help of a small soup ladle, take portions of batter little by little and create discs on a hot pan or crepe pan previously greased with a drop of oil. Then remove the excess with a paper towel.
Cook over low heat for about 3′ or until bubbles form on the surface.
At this point, you can flip the pancakes and continue cooking for 1′-2′ more.
Stack the pancakes on top of each other to keep them warm and garnish with hazelnut cream melted in the microwave for 40”. Decorate with a handful of toasted hazelnuts.
And voilà… the hazelnut pancakes are ready to be enjoyed!
Bon Appétit from La Cucina di Fefè!
More shots….
Storage
👉Hazelnut pancakes can be stored without garnishing at room temperature in an airtight container for up to 2-3 days. You can then reheat them for a minute in the microwave before consuming.
Tips, notes, variations, and suggestions
🟣 Hazelnut pancakes can be served, garnished with fresh seasonal fruit, agave syrup, or simply with a sprinkle of powdered sugar.
🟣 If you don’t have hazelnut flour available, you can substitute it with almond flour and almond milk. Also, you can garnish with an almond cream or any other spreadable cream of your choice, and sliced almonds.
🟣Instead of agave syrup, you can sweeten with acacia honey, barley malt, or maple syrup; for a more dietary version, you can omit the sweetener in the batter and garnish once cooked with a spreadable cream or another choice of topping.
